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A spring inspired cocktail called, The Verdant Garden, made with ZU Bison Grass Vodka, cucumber, Pernod, celery bitters, fresh herbs and lemon. |

The Verdant Garden


The Verdant Garden – a spring-inspired cocktail made with Vodka or Gin, spring herbs, cucumber, Chartreuse, celery bitters and lemon. Herbal, citrusy and slightly grassy. Delicious!



  • 1-ounce simple syrup (see note for fennel-infused)
  • 1 small Turkish cucumber, sliced into ¼ inch slices (about ½ cup)
  • handful tender herbs, torn (tarragon, dill, Italian parsley, celery leaves, or mint or a mix)
  • 4 ounces Gin (or vodka)
  • ½ ounce Chartreuse  (or an Anise flavored liqueur)
  • 1 ½ ounce fresh lemon juice
  • splash celery bitters (optional, but amazing)
  • Garnish- 2 thin slices of Turkish cucumber and violets ( optional, or use a sprig of herb)


  1. Make simple syrup, and cool (see notes)
  2. Place cucumber and herbs in a shaker and muddle with the simple syrup.
  3. Add Vodka, Chartreuse, fresh lemon Juice and the celery bitters.
  4. Fill with ice and shake well.
  5. Strain through a fine mesh strainer into two chilled glasses. Serve up.


To make simple syrup, mix 1 part water with 1 part sugar (or honey)  in a small pot, (like a 1/2 cup of each) and for a delicious twist, add some fennel fronds -the green leaves and stems from a fennel bulb. Stir over medium heat until sugar dissolves. The longer you leave the fennel in, the more flavor, so I like to make this ahead and let it sit all day or overnight, then strain. The fennel elevates this drink 100%!!!


  • Calories: 278

Keywords: gin cocktail, spring cocktail recipes, garden coctail, vodka cocktails for spring, spring inspired cocktails, herbal cocktails,

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